Tartare festival

Until August 5, best Moscow restaurants host the Tartare festival for Moscow Restaurant Week

Luciano’s chef Andrey Koshkodan is pleased to present you his special menu for the festival: favorite classical recipes and original author's ones. Each of his tartares has its own twist. Tartare made of a young bull tenderloin is served on a baked artichokes mousse, with pearl onions, quail egg and parmesan. Tuna tartare is mixed with ripe avocados and dressed with honey-mustard sauce. The seabass tartare is made with juicy cucumbers, pine nuts and sweet-hot sauce. Want to try something special? Order a tartar made of deer with a salmon caviar and parmesan cream or an unusual summer mango tartare with goat cheese, poppy seeds, chili and citrus dressing.